Leftover Mashed Potato Cheesy Soup


4 people

Cooking Time

10 minutes

Total Time

10 minutes

  • 4 cups leftover mashed potatoes

  • 1 cup vegetable stock or water

  • 1/2 tsp kosher salt

  • 1/4 tsp fresh black pepper

  • Pinch of cayenne pepper (optional)

  • 2 Tbsp plain nonfat Greek yogurt

  • 1-1/2 cups grated mild Cheddar cheese + extra for garnish

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    In a small Dutch oven or heavy soup pot, add the mashed potatoes, stock, salt and pepper (and optional cayenne). Cook over low heat until the potatoes and stock have come together; you might have to nudge them with a whisk or wooden spoon every now and then.

    If you like your soup super-smooth, remove the pot from heat, and use an immersion blender at this point to purée the soup.

    Add the yogurt and 1-1/2 cups grated cheese. Gently stir until the cheese melts, and the soup turns a pale orange. Taste, and add more salt and pepper if needed.

    Ladle into individual serving bowls, and top with a sprinkling of black pepper and a bit more cheese.

    Serve hot.

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